COLORADO RETAIL FOOD ESTABLISHMENT RULES AND REGULATIONS

COLORADO RETAIL FOODESTABLISHMENT RULES ANDREGULATIONS6 CCR 1010-2Adopted by the State Board of HealthPreviously amended: Section 3-301, Preventing Contamination from Hands, wasamended February 15, 2006, effective March 1, 2007Most recently amended November 21, 2012, effective March 1, 2013 with theexception of section 3-801 which will becomes effective July 1, 2013AuthoritySections 25-4-1604(1)(b)(I), 25-5-420, 25-1.5-104(1)(g)and 25-1-108(1)(c)(I), Colorado Revised StatuteCOLORADO DEPARTMENT OF PUBLIC HEALTHAND ENVIRONMENTDIVISION OF ENVIRONMENTAL HEALTH AND SUSTAINABILITY4300 CHERRY CREEK DRIVE SOUTHDENVER, CO 80246-1530This Title Page does not constitute an official part of any regulation. Information contained on the title page isprovided by the Consumer Protection Division from sources deemed reliable and is solely for informational andhistorical purposes. This copy of the regulations is provided for the convenience of the user. Official copies of Stateof Colorado regulations are published by the Secretary of State’s office through arrangement with private publishingfirm(s). To obtain official copies of state regulations, please contact Weil Publications at 800-877-9345.

TABLE OF CONTENTSCHAPTER 1 . 1PURPOSE AND DEFINITIONS . 11-101Purpose . 11-202Definitions . 1CHAPTER 2 . 17MANAGEMENT AND PERSONNEL . 172-12-2SUPERVISION . 172-101Responsibilities . 17*2-102Demonstration. 17*2-103Person in Charge . 18EMPLOYEE HEALTH . 19*2-201Responsibility of Licensee, Person in Charge, and Employees . 19*2-202Exclusions and Restrictions . 21*2-203Removal, Adjustment, or Retention of Exclusions andRestrictions . 222-204Discharges from the Eyes, Nose and Mouth . 232-3AUTHORIZED PERSONNEL . 232-4PERSONAL CLEANLINESS . 232-5*2-402Cleaning Procedure . 23*2-403When to Wash. 24*2-404Hand Antiseptics . 24*2-405Where to Wash. 24*2-406Fingernail Care . 242-407Clothing . 242-408Jewelry . 24HYGIENIC PRACTICES . 25*2-501General . 25-i-

*2-502Eating, Drinking, or Using Tobacco . 252-503Hair Restraints . 25CHAPTER 3 . 26FOOD . 263-1CHARACTERISTICS . 26*3-1013-23-33-4General . 26SOURCES AND SPECIFICATIONS . 263-201Shellfish and Fish. 263-202Parasite Destruction . 27SOURCES AND SPECIFICATIONS . 28*3-301Package Integrity . 28*3-302Hermetically Sealed Food . 28*3-303Dry Milk and Dry Milk Products . 28*3-304Reconstitution of Dry Milk, Dry Milk Products and Non-DairyProducts . 29*3-305Fluid Milk, Fluid Milk Products, and Frozen Dessert Mix. 29*3-306Wild Mushrooms . 29*3-307Meat, Poultry, Game Animals and Exotic Species . 30*3-308Eggs . 313-309Ice . 31*3-310Ice Used as Exterior Coolant, Prohibited as Ingredient . 313-311Storage or Display of Food in Contact With Water or Ice. 31*3-312Juice . 31*3-313Whole-Muscle, Intact Beef Steaks . 32PROTECTION FROM CONTAMINATION AFTER RECEIVING . 32*3-401Preventing Contamination from Hands . 323-402Glove Use . 34*3-403Preventing Contamination When Tasting . 34*3-404General . 34*3-405Cross-Contamination Control . 343-406Packaged and Unpackaged Food - Separation, Packaging, andSegregation . 35- ii -

3-53-63-73-8*3-407Pasteurized Eggs, Substitute for Shell Eggs for Certain Recipes . 353-408Washing Fruits and Vegetables/Additives/Sulfites . 353-409In-Use Utensils, Between Use Storage . 363-410Wiping Cloths . 363-411Re-Use of Tableware . 373-412Refilling Returnables . 373-413Food Storage . 373-414Food Storage, Prohibited Areas . 373-415Food Display . 383-416Condiments, Protection . 38*3-417Consumer Self-Service Operations . 38*3-418Reservice. 38DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN . 39*3-501Temperature . 39*3-502Cooking Potentially Hazardous Foods (Time/TemperatureControl For Safety Foods) . 39*3-503Non-Continuous Cooking of Raw Animal Foods . 41*3-504Reheating . 42*3-505Preparation for Immediate Service . 42LIMITATION OF GROWTH OF ORGANISMS OF PUBLICHEALTH CONCERN . 423-601Thawing . 423-602Slacking . 43*3-603Cooling . 433-604Cooling Methods. 433-605Time as a Public Health Control . 44*3-606Specialized Processing Methods . 45*3-607Reduced Oxygen Packaging . 463-608Breading Mixtures . 48ON-PREMISES LABELING . 493-701Labeling . 493-702Special Requirements for Highly Susceptible Populations. 49CONSUMER ADVISORY (Section Effective July 1, 2013) . 51- iii -

*3-801Consumption of Animal Foods That Are Raw, Undercooked, orNot Otherwise Processed to Eliminate Pathogens . 51CHAPTER 4 . 53WAREWASHING, EQUIPMENT, UTENSILS, AND LINENS. 534-14-24-34-4MATERIALS FOR CONSTRUCTION AND REPAIR . 534-101General . 534-102Equipment Requirements . 53DESIGN AND CONSTRUCTION. 534-201Food Contact Surfaces . 534-202Use Limitations . 544-203Nonfood-Contact Surfaces . 554-204Clean In Place (CIP) Equipment . 554-205“V” Threads, Use Limitation . 564-206Hot-Oil Filtering Equipment . 564-207Bearings and Gear Boxes, Leakproof . 564-208Beverage Tubing, Separation . 564-209Ice Units, Separation of Drains . 564-210Condenser Unit, Separation . 56*4-211Molluscan Shellfish Tanks. 564-212Ventilation and Ventilation Hood Systems. 57LOCATION AND INSTALLATION . 584-301Equipment, and Storage Cabinets, Contamination Prevention . 584-302Fixed Equipment, Spacing or Sealing . 58EQUIPMENT AND UTENSIL CLEANING AND SANITIZATION - TESTINGDEVICES . 614-401Temperature Measuring Devices . 614-402Testing Devices. 614-403Manual Cleaning and Sanitization . 624-404Mechanical Cleaning and Sanitization. 644-405Drainboard and Dishtable Requirements . 664-406Drying . 674-407Food-Contact Surfaces of Equipment and Utensils . 67- iv -

4-54-408Nonfood-Contact Surfaces . 684-409Dry Equipment Cleaning Methods . 68LAUNDRY FACILITIES . 694-5014-6Laundry Facilities . 69EQUIPMENT AND UTENSIL HANDLING AND STORAGE . 694-601Equipment and Utensil Storage . 694-602Single-Service and Single-Use Articles . 694-603Preset Tableware . 70CHAPTER 5 . 71WATER, PLUMBING, AND WASTE . 715-15-2WATER SUPPLY . 71*5-101General . 71*5-102System Flushing and Disinfection . 71*5-103Bottled Drinking Water . 71*5-104Transportation . 72*5-105Emergency Alternative Water Supply . 72*5-106Non-Drinking Water . 72*5-107Pressure and Temperature . 72*5-108Hot Water. 72*5-109Steam . 72PLUMBING SYSTEM . 735-201General . 73*5-202Backflow . 735-203Conditioning Device, Design . 745-204Grease Trap / Grease Interceptor . 745-205Food Waste Grinders/Garbage Disposals . 74*5-206Drainage Of Equipment. . 755-207Drainage System Installation . 765-208Handwashing Lavatory, Water Temperature, and Flow . 765-209Toilets and Urinals . 775-210Utility Facility . 78-v-

5-3*5-211Sewage . 78*5-212Water Reservoir of Fogging Devices, Cleaning . 78REFUSE, RECYCLABLES, AND RETURNABLES . 795-301Containers . 795-302Storage . 795-303Disposal . 795-304Storage Areas, Redeeming Machines, Equipment, andReceptacles, Location . 80CHAPTER 6 . 81PHYSICAL FACILITIES . 816-16-26-36-46-5FLOORS. 816-101Floor Construction . 816-102Floor Carpeting . 816-103Utility Line Installation . 816-104Floor Junctures. 816-105Prohibited Floor Covering . 816-106Mats and Duckboards . 81WALLS AND CEILINGS . 826-201Construction . 826-202Attachments, Exposed Construction . 82LIGHTING . 826-301Light Intensity . 826-302Light Bulbs, Protective Shielding . 83OPERATION AND MAINTENANCE . 836-401Cleaning Physical Facilities . 836-402Cleaning Equipment Storage . 83PREMISES. 836-501General .

COLORADO RETAIL FOOD ESTABLISHMENT RULES AND REGULATIONS 6 CCR 1010-2 Adopted by the State Board of Health Previously amended: Section 3-301, Preventing Contamination from Hands, was